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Ingredients
| green lentils: 1 1/2 cups |
| hulled barley: 1/3 cup |
| water: 8 cups |
| sunflower oil: 1 Tbl |
| onions (chopped): 1 cup |
| carrots (chopped): 1 cup |
| garlic: 4 cloves (minced) |
| dried thyme (leaves): 1 tsp |
| fresh basil (chopped): 1 tsp |
| fresh oregano (leaves): 1/2 tsp |
| celery (thinly sliced): 1 1/2 cups |
| parsley: 1/2 cup (minced) |
| soy sauce: 1 Tbl |
| black pepper: 1/2 tsp |
Lentil Vegetable Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
- Sort and rinse the lentils.
- Combine the lentils, barley, and water in a soup pot and cook for 1 hour, leaving cover slightly ajar; add more water if needed.
- Heat the oil in a fry pan and sauté the onions, carrots and garlic with the herbs.
- After the onions begin to brown, add celery.
- Cook a few minutes longer and add to lentils.
- Simmer for another 45 minutes, covered, stirring occasionally.
- Check seasoning. Add parsley, tamari and pepper.